Description
A vibrant and fresh Mediterranean salad blending roasted beets for earthy sweetness, crisp English cucumbers, and tangy feta with a zesty olive oil vinaigrette. Perfect for meal prep, picnics, or as a side dish.
Ingredients
4 medium beets (red or golden for color)
2 English cucumbers (seedless for less water)
8 oz feta cheese (crumbled or cubed)
3 tbsp olive oil (extra virgin for depth)
1 tbsp red wine vinegar (swap with balsamic if desired)
1 tsp honey (maple syrup works too)
1 tbsp thyme (fresh or dried)
1 ripe avocado (sliced for richness)
Instructions
Preheat oven to 400°F (200°C)
Trim beet tops, leaving 1 inch of stems
Wrap beets in tinfoil and place on baking sheet
Roast beets for 40-45 minutes until tender when pierced
Let beets cool for 10 minutes, then slice into 1/4-inch rounds
Peel English cucumbers and cut into half-moons
Crumble feta into large chunks or cube as desired
Chill cucumber and feta separately for at least 30 minutes before assembling
Combine beets, cucumbers, and feta in a mixing bowl
Drizzle olive oil vinaigrette over the salad, tossing gently
Add sliced avocado and fresh thyme just before serving
Notes
Swap red wine vinegar with balsamic vinegar
Replace honey with maple syrup for a halal/non-alcoholic alternative
Roast beets at 400°F for ideal sweetness and texture
Chilling the salad enhances flavor melding and texture
Avocado is optional for vegetarian and vegan subsistence
Store covered in the fridge for up to 2-3 days
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg